Slow Cooker Beef Stew With Potatoes Peas Recipes

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS

Hearty Beef Stew with Green Peas and Carrots image

Provided by Pam Anderson

Categories Soup/Stew Beef Vegetable Stew

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
salt
ground black pepper
2-3 tablespoons vegetable oil
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
2 cups homemade chicken broth or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme leaves
4 large carrots, peeled and sliced 1/4 inch thick
1 cup (6 ounces) frozen peas, thawed
1/4 cup minced fresh parsley leaves

Steps:

Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

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